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Squash Lasagna With Homemade Ricotta

Struggle Meals - "Cheesin'"

25
Prep Time
(minutes)
90
Cook Time
(minutes)
8
Servings

Ingredients

Squash Lasagna With Homemade Ricotta

  • 1 (2-pound) kabocha (buttercup) squash
  • 1 box lasagna
  • 2 cups homemade ricotta, divided
  • Salt and pepper
  • 1 cup frozen spinach, thawed and excess water squeezed out
  • 2 1/2 cups shredded mozzarella, divided

Bechamel

  • 1/4 cup butter
  • 1/4 cup flour
  • 3 1/2 cups milk

Steps

Squash Lasagna With Homemade Ricotta

  1. Preheat the oven to 400 degrees.
  2. Cut the squash in half and scoop out the seeds.
  3. Place cut side down on a baking sheet and bake 45 minutes, until very soft. Allow to cool, then scoop out.
  4. In two separate bowls, add 1 cup of ricotta.
  5. In one bowl, add the squash and mash to combine.
  6. In the other bowl of ricotta, add spinach, salt and 1/2 cup mozzarella and stir to combine.
  7. Boil a large pot of salted water and cook the lasagna noodles for 7 to 8 minutes, until al dente. Stir the noodles occasionally to keep them from sticking together.
  8. Drain the noodles in a colander and then lay them flat on a baking sheet so they don’t stick together in a clump.
  9. To assemble: Add a ladleful of bechamel onto the bottom of a 9 by 13 glass baking dish. Top with noodles to cover, and then the ricotta squash mixture. Pour 1/2 cup more sauce over the top and then add more noodles to cover. Next spread the ricotta spinach mixture and then 1/2 cup more sauce. Top that with noodles. Spread the remaining sauce over the top and then the remaining 2 cups of cheese.
  10. Cover with foil and bake for 30 minutes, remove foil and bake another 15 minutes.

Bechamel

  1. Heat a saucepan over medium heat.
  2. Add the butter and allow to melt.
  3. Stir in the flour and continue cooking for 2 minutes, while stirring.
  4. Whisk in the milk a little at a time and bring to a simmer.
  5. Cook for 10 minutes, stirring frequently. Season with salt and pepper.